Iggy's

Iggy's Restaurant Review:

Local boy-gone-gourmet sommelier Ignatius Chan moved his 40-seat restaurant in 2010 from The Regent hotel to a sleek charcoal grey space inside the Hilton Singapore Hotel, doubling the size yet holding to the same seating capacity. You’ll still need to reserve far ahead to eat elbow-to-elbow with Asia’s famous faces and top tycoons, or to book the intimate private dining room. Frosted glass doors open to reveal the considerable kitchen where the team under chef Akmal Anuar, who has worked his way up the Iggy’s ranks, prepares a set lunch tasting menu and nine-course gastronomic dinner menu that changes regularly. Lunch might be foie gras mousse with sesame, followed by white truffle linguine and charcoal grilled Wagyu strip loin with tomatoes, garlic confit and truffle mousseline potato. Follow it with a fig tiramisu made even creamier with homemade rocky road ice cream. Come back in the evening for creative flavors like delicately sliced quail with foie gras, farro, peas and mushrooms and then an iron pot filled with abalone and black truffles from Périgord on Koshihikari rice, an inspired combination. As you would expect at a restaurant owned by the island’s most accomplished sommelier, Iggy’s wine list showcases French viniculture, with an emphasis on Champagne, Burgundy and Riesling wines. Service, meanwhile, is professional yet entirely unpretentious.